- 2 Fish heads (Salmon, Carp, White Fish or Red Snapper)
- 1-1/2 Cups yellow moong dal
- 1 Small onion
- 1 Inch ginger
- 3 Cloves of garlic
- 2 tsp Turmeric powder
- 1-1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Black pepper powder
- 1-2 tsp Red chili powder (or to taste)
- 2-3 Whole green chilies, slit
- 2 Bay leaves
- 1 tsp Bengali garam masala (Dalchini, Elaichi and Lavang - equal portions, ground to a fine powder)
- 1 Medium tomato, chopped
- Salt to taste
- 1/4 tsp Sugar
- 1 Cinnamon stick
- 1/4 tsp Whole cumin
- 2 Cups water
- Clean the heads of the fish thoroughly, removing the gills and eyes.
- Cut the heads into four pieces. Sprinkle salt and coat with turmeric powder, so as to cover the pieces.
- Keep aside for 10 minutes and then rinse in cold water. This removes the pungent smell.
- Add fresh turmeric to the pieces. Deep fry the pieces and keep aside.
- Meanwhile, boil the moong dal in sufficient water, with turmeric and salt.
- The dal should be soft. Don't mash it.
- Make a paste of onion, garlic and ginger.
- In a karahi or wok, heat oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
- Once cumin starts to splutter, add the onion-garlic-ginger paste and fry over medium heat.
- Now, add chopped tomatoes and then, the fried fish heads.
- Mix well and then add the dry powders.
- Stir to coat all the pieces and then pour in the prepared dal.
- Mix well and bring to a boil. Check for salt and add sugar.
- Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot.
- Fish Dal is ready.